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- 1 English cucumber, shaved lengthwise into long strips (use a mandoline or a vegetable peeler)
- 1 quart water
- 1 tsp. sugar or a splash of fruit juice
- 8 sprigs fresh mint (reserve tops for a garnish)
- Crushed ice
- 32 oz. carbonated water
Supplies: 8 bamboo skewers
(Alcohol options: Gin or vodka)
Weave the cucumber strips onto bamboo skewers, and reserve as garnishes.
Stir the water and sugar together in a pitcher, then add the remaining cucumber strips and the lower mint leaves.
Allow the cucumber–mint water to infuse for at least an hour before serving.
Strain the liquid and pour over crushed ice; fill halfway. Then top off with the carbonated water.
Serve in a Highball glass and garnish with a cucumber skewer and a mint sprig.
Photography: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Marian Cooper Cairns